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Categories:Viewed: 96 - Published at: 6 years ago
Ingredients
- 6 yellow cupcakes (unfrosted)
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 Tbsp. butter, softened
- 1/2 cup sugar
- 1 tsp. vanilla
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1/2 cup multi-colored sprinkles, divided
Method
- Line 9-inch square pan with foil, with ends of foil extending over sides.
- Crumble cupcakes finely into prepared pan.
- Use moistened fingers to lightly press cupcake crumbs into even layer on bottom of pan.
- Beat cream cheese and butter in medium bowl with mixer until creamy.
- Add sugar and vanilla; mix well.
- Gently stir in COOL WHIP and 6 Tbsp.
- sprinkles; spread over crust.
- Top with remaining sprinkles.
- Refrigerate 4 hours or until firm.
- Use foil handles to lift cheesecake from pan before cutting into bars.
